Loose Beef

1 pound 80/20 (I get angus) ground beef
1 medium onion, diced
1 large green bell pepper, diced

Saute ground beef over medium high heat until browned.  Add onion and stir till starting to brown.  Add pepper and saute for another few minutes.  Salt to taste

I use this as a base for my spaghetti, sloppy joes, and chili.  It is very versatile.

While I cook the beef I am boiling water and then cooking spaghetti.  I am in love with the Kroger Private Selection Arrabiatta Spicy Marinara Sauce.  And of course I top my bowl with a heaping of shredded Asiago.

Grandma Gracie's Sloppy Joes

1 lb of ground beef 80/20
1 large onion, diced
1 Tablespoon Olive Oil
1/4-1/2 cup Ketchup
1/4-1/2 cup Sweet Pepper Relish

In a cast Iron skillet, brown the ground beef in the olive oil.  Add the onions and cook till done.  You can drain the fat at this point or not.  Add Ketchup and Sweet Pepper Relish.  Salt and Pepper to taste.

Grandma Gracie always served hers on buttered toast from homemade white bread.

Italian Meatballs

1 Lb (pound) of Ground Beef
2/3 cup bread crumbs
1-2 teaspoons pressed garlic
3 Tablespoons chopped fresh parsley, or 1 Tbs. dried parsley
1/3 cup shredded Asiago cheese
3 Tablespoons of milk
1 Large Egg
1/4 teaspoon of freshly ground pepper
1/2 teaspoon of Salt

Combine all ingredients and form into Meatballs.  Roast on a cookie sheet in a 400 F degree oven for 20 minutes.  Mange!

Corned Beef

Made my first Corned Beef for St. Patrick's Day!  It turned out pretty well.

3 lb Brisket

Brine:

1/2 gallon of water
1 cup of kosher salt
1/4 cup of brown sugar
3 Tablespoons Pickling Spice

Toast the spices briefly (do not inhale or a coughing fit will ensue).  Smash the spices with a mortar and pestle.  Bring the water, salt, sugar, and spices to a boil.  Let it cool, then refrigerate till cold.  Place the Brisket in a container that will hold it and the liquid, or else use a plastic zipper bag, just make sure to put it in a container in case it leaks.  Pour in the liquid.  Weigh down the brisket, not necessary in a bag.  Flip every 12-24 hours, brine for at least 3 days, and up to 7.

Take the Brisket out of the brine, and rinse.  In an appropriately sized cooking pot, place the Brisket, 1/2 gallon of water, 1 Tablespoon of Pickling spice.  Bring to a simmer, and reduce heat to a slow simmer, cook for 3 hours.  A crock pot would work well for this and I regret not using one.

I was able to add some potatoes to the pot in the last hour so they'd be ready at the same time, you can't do that in a crock pot.

On day two, we made Reuben Sandwiches!  You can also then braise some cabbage in the cook water.

Perfect Roast Pork Loin with Spice Rub

Rub the entire Pork loin or Chicken with a high-heat Vegetable Oil, then rub the rub onto the loin or chicken (remember to get the cavity).  The amount below is good for a 3-5 lb pork roast.  It's not too spicy for a 6, 5, and 2 year old.

Here's the Rub:

1 teaspoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon black pepper

Pork Loin:  Preheat oven to 500 degrees.  Cook for 6 minutes a pound, then turn off the heat and let cook for another 20-40 minutes.  Use a meat thermometer to remove as early as 145 internal temperature, but I've accidentally let it get to 185 and not had a problem.

The real secret to a juicy loin is to let it rest.  And only cut what you are going to eat!  Wait to cut it until it's cool and you will have juicy leftovers.  I also had better results using a pyrex glass baking dish vs. a metal cookie sheet.

This last roast was actually two pieces which I cooked side-by-side, and still went for 18 minutes at 500 for 3 lbs even though each piece was probably a pound and a half each.  Then it got to 185 after only 20 minutes with the heat off.  We weren't eating it right away, so I didn't cut it till it was cool.  The leftovers were juicy even after a couple of re-heats.

Meatloaf!

My family has been enjoying meatloaf sandwiches on dinner rolls with sweet pickles and mustard.

For every Pound of 80/20 or 85/15 ground meat, Combine:

1 cup of bread crumbs, 1/2 cup of finely ground oats if you are Gluten free
1/2-1 large onion, diced
1 egg
1 T. Mustard
3-4 T. Ketchup
5 dashes Worcestershire sauce
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 T. dried parsley (optional)

Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine all ingredients by hand. Transfer to a greased baking dish and form into a loaf. Bake for 45-55 minutes. Add 15 minutes for every 1/2 pound extra over 1 pound.

To make your own bread crumbs, I use the end pieces of a loaf and blitz them in the food processor, then I spread them out on a cookie sheet and bake at 200 for 30 minutes.

Italian Meat Sauce

Since we've been liquidating the farm, part of that means getting rid of the livestock. We had around 150 or more roosters we had planned to have USDA processed. Instead Tom is turning them into our own homemade sausage. With the help of several friends, we've ground about 80 lbs of meat, pure meat. Don't be fooled by ground "meat" you get at the grocers. If you haven't seen Jamie Oliver make chicken nuggets, take a look, because that's the reason you can't find ground chicken. Using the meat is just not economical for producers, and really it's not for us either if we had plans to sell it.

See my previous post on chicken sausage for spice recipes.

1 lb Italian chicken sausage, browned
1 medium onion, diced
1 Tablespoon Olive oil
1 quart diced tomatoes, pureed
2 tsp. fresh oregano, minced

I sauteed the onion in the oil, then added the meat. When the meat had cooked, I poured in the tomatoes and oregano and let it simmer for an hour. It was the best sauce I've eaten in years. And everything but the oil came from our garden. The sausage and tomatoes were salty enough that I didn't need to add salt.

Easy Deer Stew

It's hunting season, and it's cold outside. There's nothing like hot stew, served in a bread bowl even, to warm you up. This recipe is not only easy and quick, but delicious. I keep some cheap red wine in the fridge just for this, but you could substitute *beer or even tomato juice.

Fresh or Frozen deer meat, cleaned of tendons and membrane, cubed, approximately 2 cups
1 large onion, diced
16 oz. of mushrooms (your choice), sliced
2 Tablespoons of fat
1 cup of dry red wine
3 cups of water
1 teaspoon of salt, at least
freshly ground black pepper to taste
1/2 teaspoon Rosemary
1-2 large potatoes, cubed
4 large carrots, sliced
4 ribs of celery, chopped
2 Tablespoons of corn starch
1/2 cup of cold water

Make sure the meat is squeezed of excess liquid. In an 8 quart pot, saute the meat over high heat in the fat for about 2 minutes, add the onions and continue to stir for 5 minutes, then add the mushrooms. When it starts to get watery, add the wine and the water, herbs and spices and reduce heat to medium. Add the vegetables, when it comes to a boil put on the lid and reduce to low heat, and let simmer for 30 minutes to 1 hour. Prior to eating add the corn starch dissolved in the cold water, stir until thickened and taste for seasoning. Enjoy!

*Do not use Beer if you are gluten free.  Bread bowl pictured not gluten free.

Sausage Gravy and Biscuits

This has long been my sister's favorite breakfast and happens to also be my husband's favorite. It was never my thing, being gluten free for years (prior to my pregnancy) I never needed to make it. However, I plan to enjoy these next couple of months of eating gluten to the full extent. Both recipes are easy to double, triple, or more for large crowds.

For the Biscuits: I used this recipe for the first time today and I am very happy.

1 cup white all purpose flour
1/2 teaspoon salt
1/2 Tablespoon sugar
2 teaspoons baking powder
2 Tablespoons Oil
1/3 cup of milk

Combine dry ingredients, add oil and milk and combine. Divide into 6 equal pieces and flatten into biscuit rounds. Bake at 400-425 for 12-14 minutes.

For the Gravy:
1/2 lb pork sausage (MSG and nitrite free)
0-4 Tablespoons of Oil
4 Tablespoons of white flour
2 cups of hot milk
Salt and Black Pepper to taste

Brown the sausage. If there is 4 Tablespoons of fat from the sausage use that for the roux, otherwise add oil. The sausage Tom and I purchase from local farmers is so lean we have to add the whole 4 Tablespoons of oil. Sprinkle the 4 Tablespoons of flour over the fat and using a flat whisk keep stirring for at least one minute to cook the flour. Then slowly, whisking all the time, add the hot milk. Turn the heat down or off (depending on your stove) and stir the gravy for a few minutes till thick and bubbly. Salt and pepper to taste.

Serves 3

Asian style Green Beans

2 lbs of Green beans, cleaned
1 lb of pork sausage
1 whole head of garlic
1 dried Cayenne Pepper
Canola, or another high heat oil
Sesame Oil
Rice Wine Vinegar
Soy Sauce

Par boil the green beans for a few minutes till vibrant green, then drain. Brown the sausage in a skillet, remove. Add a Tablespoon of Canola oil if you need to and stir fry the green beans on high heat add the garlic and the cayenne pepper in the last minute. Add 1-2 teaspoons of sesame oil, 1-2 Tablespoons of rice wine vinegar, and 2 Tablespoons of soy sauce. Enjoy straight up or over rice.

Pot Roast!

I think Pot Roast is my favorite meal. Especially with homemade french fries to soak up the gravy. Here is the recipe from Mastering The Art Of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck, slightly altered by me:

3-5 lb Rump Roast
1 cup each of thinly sliced carrots, onion, and celery
2 halved cloves of garlic (unpeeled)
1 Tablespoon Thyme (I use a Tablespoon of dried Thyme and I'm not sorry)
2 Bay Leaves
1 heaping Tablespoon dried parsley, 1/4 cup if fresh
2 whole cloves or 4 allspice berries
1 Tablespoon of salt
1/4 teaspoon of ground black pepper
3-5 cups of red wine
1/3 cup of brandy
1/2 cup of olive oil
6 Tablespoons of fat, recipe calls for pork-I use our own chicken fat
4 cups of stock, I use our own chicken stock, you can use water if you must

Layer the vegetables and herbs on the bottom of a 5 quart pot. Rub the beef with the salt and pepper and place on top of the vegetables. Pour in the red wine, brandy and olive oil. Let marinate at room temperature for at least 6 hours turning every hour, 12-24 if in the refrigerator turning as frequently as you like.

Remove the roast from the marinade and pat dry (if it is not dry it won't brown). Let come to room temperature if refrigerated. Heat 6 Tablespoons of animal fat in a 5 quart pot on medium high heat. Brown the roast on each side for about 3 minutes. I turn the heat down a couple notches with every turn. By the time I'm on the last side I'm usually at medium low to low heat. Remove the roast and discard the browning fat (I save this for the french fries). Pour the marinade, vegetables and all, into the pot and bring to a boil. Simmer till 1/2 has boiled away then add the stock. Bring back to a boil, add the roast, put the lid on, and reduce to a low simmer. At this point you can put the roast into the oven at 350, into a crock pot, or keep on the stove. Check frequently to regulate heat, keeping it at a low simmer, and turn the roast maybe every hour.  Plan to braise 1 hour for every pound.

Remove the roast from the liquid. Bring the liquid to a boil and reduce the amount by half. Mix 2 Tablespoons of corn starch into a small amount of cold water and add to the sauce to thicken. Serve with the roast.

They say a 5 lb roast will feed 10 people, but I find it feeds Tom and myself for 3 greedy meals. I don't have any pictures of the finished product because I was too distracted with eating.

Scotch Eggs

Tom and I love The Irish Rover restaurant in Louisville, KY. We don't get to eat out often but this would be in the top 10 places we might go. On their appetizers menu are Scotch Eggs, which is just a medium boiled egg wrapped in sausage and deep fried, and they are so delicious. Last night we decided to make our own. They turned out pretty good for a first attempt. I only wished we had more Coleman's Hot English Mustard. I don't typically eat pork, but this was from our friends at Stone Cross Farm here in Taylorsville. And we used our own Duck Eggs, the same ones featured in the colored eggs posting.

4-6 medium boiled Eggs, peeled
1 lb of Sausage
frying Oil
Oil Thermometer

Cover the eggs with the sausage. Make a generous layer because it will shrink during the frying process. Heat the oil to 350 degrees F. Whatever pan you use the oil needs to come up the sides to at least 1 inch. Fry the eggs turning them frequently until really golden brown. We ended up having to put some back in, even though they looked done, because the sausage on the inside was not cooked all the way. Another way to do this would have been to finish them in the oven, which is great if you are cooking in batches so they all stay hot, and it helps to drain the excess cooking oil. Enjoy.

Tom's 1/2 Pounder Garlic Encrusted Brie Burger

1 lb of Beef
10 large cloves of garlic
1 8-oz. wedge of Brie, sliced
Worcestershire Sauce
Salt, Seasoning Salt and Pepper to taste or optional
1 16 oz. package of mushrooms, sliced and sauteed

Patty the beef into 4 4-oz. portions. Place a few slices of Brie in the center of two patties. Top those with the other two and press the edges to seal. Press Garlic on exterior of outer patties and fry in a lightly greased skillet over medium high heat. When nearly done douse with Worcestershire sauce and the seasonings (if you like), then top with more slices of Brie. Fry to desired doneness, plate and top with Mushrooms.

Roast Chicken and Sweet Potatoes

This is one of my most loved dinners, and my signature dish. Not only is it delicious but it’s so easy. I have also been told by many people that while they don’t like Sweet Potatoes they like my Sweet Potatoes. If you are using an organic chicken you will need to make an aluminum foil tent or bake in a Dutch oven.

1 whole, raw 6 pound chicken, remove the innards and rinse.
2 or 3 medium sized Sweet Potatoes, scrubbed and wedged
1 large Onion, halved with the grain and sliced finely
Olive Oil
Sea Salt and freshly ground Black Pepper
Dried Rosemary

Preheat oven to 400 degrees. Grease a 13” by 9” glass baking dish. Create a single layer of the sweet potato wedges in the bottom of the glass dish. Sprinkle half of the sliced onions over the potatoes. Place the whole chicken breast side down directly on top of the potatoes. Place the remaining onions in the crevices and cavity of the chicken. Lightly oil the outside of the chicken, sprinkle the dried rosemary and salt and pepper on the skin of the chicken. Bake for 20 minutes, then reduce heat to 350 and roast for another 1 hour and forty minutes. Your kitchen will start to smell amazing almost immediately.

*The chicken is done when the thigh meat reaches an internal temperature of 180 degrees Fahrenheit and the juices run clear. Place the cooked chicken on a platter, and with a slotted spoon place the sweet potatoes and onions around the chicken to serve.

Drain the chicken drippings into a 2 cup glass measuring cup and refrigerate. The fat will rise to the top and congeal. You will be able to remove the fat from the top and use later on to cook with. It will give your dishes a delicious flavor and chicken fat is a mono-unsaturated fat-a healthier option to cook with. The fat-free drippings can also be used to give your dishes a rich chicken flavor. Once the meat has been removed from the bones, simmer the bones in 8 cups of water for 4 hours for broth to be used in other recipes. You can freeze all of the by-products listed above for future use.